In a mixing bowl beat together the honey, sugar, and the crÅme fraöche. Stir the almonds into the honey mixture. Roll out the puff pastry to a 1/4-inch thick and line 6 3-inch tartlet pans. Spoon the almond mixture into the tartlet pans. Bake for 15-20 minutes. If the almonds brown too quickly, cover with aluminum foil. Cool on a rack briefly. Serve warm.
